Gnocchi alla Sorrentina combines three of the most famous food ingredients used in the Campania region: basil, tomatoes, and mozzarella. Local ingredients that work so well together.

Serves 4
Ingredients
100g Plain flour
600g Floury potatoes such as Desiree, Estima, King Edward or Maris Piper
2 Egg yolks
250g Mozzarella cut into rough pieces
12 Basil leaves
Grated Pecorino cheese
Salt
Potato ricer

To make the passata, use 600g of pulped tomatoes, tomato concentrate, 50mL of water 3 tablespoons of extra virgin olive oil, salt, pepper, 1 chopped garlic clove and a little oregano.

Method
Boil the potatoes with their skins on, until they are cooked. Drain, and transfer to a pan on a low heat, and cook gently until the potatoes feel dry. Set aside to cool. For the passata, oil the saucepan and add the chopped garlic on a low heat. Add the passata, concentrate, and water, stirring often for about 20 minutes. Season with salt, pepper, and a little oregano. Keep warm.

Next, peel the potato skins. On a clean work surface, scatter 75g of flour. Press the potato through the ricer onto the flour, forming a well add the egg yolks and combine into a soft dough, gradually adding the flour. Keep dusting the work surface with flour to avoid the dough sticking to the surface. Divide the dough into 4 pieces, and roll out roughly to your thumbs thickness, 4 cylindrical lengths. Cut each length into small segments, and press each one onto a fork or gnocchi board to give them a ridged texture. Place on a flour lined tray.

Pre-heat the oven to 200C.

Bring a large pot of salted water to a rolling boil and add the gnocchi and cook for about 3 minutes or until they start to float to the surface. Drain with a slotted spoon and transfer to the passata and stir fully.
Transfer the gnocchi to an oven proof dish, add the mozzarella, torn basil leaves, sprinkle some pecorino cheese, and cover with aluminium foil. Bake for 10 to 15 minutes until the mozzarella has fully melted.

Remove the foil, and place under the grill for about 2 minutes or until the cheese starts to turn a golden brown. Serve immediately and serve with a Marisa Cuomo Costa D’Amalfi Ravello Bianco or if you prefer a red, Donna Elvira Settemazze Aglianico.